Sweet coconut loaf with a berry coulis

This needs an hour in the oven, so you may choose to make it a day ahead, but it keeps really well in an airtight container for up to a week and is delicious toasted or eaten just as it is.

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Makes:
16

Ingredients

85
g
coconut flour

85
g
brown rice flour

2
tsp.
baking powder

2
tsp.
ground cinnamon

125
g
desiccated coconut

75
g
coconut oil

150
ml
maple syrup

3
eggs, beaten

300
ml
nut milk

1
tsp.
vanilla extract

150
g
fresh or frozen berries

500
g
natural yogurt

150
g
fresh berries

75
g
walnuts, chopped

raw honey, to taste

Directions

Preheat the oven to 180˚C (350˚F/Gas 4). Line a 900g (2lb) loaf tin with baking parchment.

Combine the flours, baking powder, cinnamon, and desiccated coconut in a large mixing bowl.

Gently heat the oil and syrup in a small pan over a medium heat, add to the flour mixture, and stir well.

In another bowl, whisk together the eggs, nut milk, and vanilla. Gently fold into the flour mixture.

Pour the mixture into the tin and bake for 1 hour or until golden brown and a knife inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to cool.

Put the berries in a small pan with ½tbsp filtered water and bring to the boil. Lower the heat, simmer for 5 minutes, then mash with a fork.

Toast the slices of loaf lightly, if you like, then serve with the berry coulis and topping ingredients.